I cured and smoke a ham

BGEChicago

So 3 weeks ago I decided to try try to cure and smoke a picnic ham and the more traditional ham shank. Here they are from the store:


Removed the skin and made some awesome chicharrones ...


Then in a giant Ziplock with Prauge powder and salt.... I just wanted to keep it as simple as possible for my first try:



After 21 days curing I rubbed it with meathead rub and threw it on the egg with apple running at 325:


Ready to pull off the egg, took it to 165:


Plated pic:


I would do it again, it was very good..

Thanks for looking.

ColtsFan

Next level! 

jccbone62

Good job. That looks great!

ryantt

Looks perfect. 

alaskanassasin

ohh sheeet that looks good! hmmm

lousubcap

Way to venture out of your comfort zone and get a great outcome. Congrats on the whole project. 

Theophan

I've never cured anything, talk about comfort zone, but wow, that all looks GREAT!

Canugghead

Looks great and delicious!

bubbajack

Hell yes!

buzd504

Holy crap that's awesome, but I want pics of chicharrones

BGEChicago

I wish I had them.... I got lazy in that department, sorry man. Thanks for all the great complements, it's actually easy,  just follow this recipe and procedure and don't forget to follow the curing calculator:
  https://amazingribs.com/tested-recipes/pork-recipes/wet-cured-smoked-ham-recipe
 I realize it's not a "country ham" or a true ham to the folks down south in the Carolina's I am not the authority, as they would not be the authority on a Chicago dog, it;s just my humble offering... 

20stone

Very nicely done. 

When I’ve done hams in the past, it was the wet method, with the ham in a bucket with water, salt and curing salt.  It’s great to see the dry method works as well.

Nothing like getting to munch on a successful project. Congrats. 

HendersonTRKing

That looks great.  I've only done it the wet way, and it's turned out great.  Hankering for another, but need a special event, lots of time, and a crowd to make it worthwhile.